This week, we're shining the spotlight on Andre Garrett MCA, Executive Chef at Corinthia London!🌟
We asked Andre six questions to uncover more about his culinary journey, gain meaningful insights from his experiences, and understand the essential elements he values when building his team.🙌🏼✨
🔑 What kick-started your career as a chef?
“School was never that interesting to me and I always wanted to be doing something craft-based, my grandmother was Maitre D at the pump rooms in Bath and I must have had some bit of hospitality from her and from when we visited her at work, I then decided to enrol at college on a chefs course and got a part-time job in the city at a very busy hotel, I loved it.”
🔑 What is your favourite dish on your menu right now?
“My menus throughout the Corinthia Hotel are vast and we operate 3 restaurants along with bars and events, but a clear favourite is the Whole roasted Scottish lobster with a sauce scented with lemon grass and ginger, a beautiful dish with a lot of work behind, real classical sauce, rich and delicious.”
🔑 What would be your number one piece of advice for a chef looking for a new role?
“My number one piece of advice is to always take the long view and look to really learn your craft, don’t jump jobs and self-promote yourself to a higher position, work your way up, look to work with someone who will coach and teach you along the way, don’t just take the first thing, the chef and person is the most important thing.”
🔑 Who is your culinary idol?
“There are so many, as a young chef growing up I looked to the great Chefs of France and Europe, Michel Bras, Trois Gros, Santi Santa Maria, Ferran Adria, Alain Ducasse, Marco Pierre White, Pierre Koffman, The Roux Brothers, but one chef whom I have a huge respect for and who I have been lucky enough to have worked as a stage in the kitchen is Thomas Keller.”
🔑 What has been the highlight of your career so far?
“I am lucky to say that I have had more than one but they all started at one point, The Roux Scholarship is the one highlight that I am the most proud of and continue to work at and now am a judge on the panel each year.”
🔑 What key attribute do you look for in someone when recruiting for your team?
“A willingness to continually learn and progress is very important, open mind and team player is also very important and vital.”
What chef would you like to see under the spotlight next?💭 Tag your suggestions in the comments!
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